Tuesday, December 31, 2013

Baked Potatoes with Spicy Chili Bean Topping


From AMA Family Health Cookbook, p. 411

Ingredients

  • 4 large russet potatoes, scrubbed
  • 1/4 pound lean ground pork
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped
  • 3 garlic cloves, finely chopped 
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 to 16 oz) stewed tomatoes
  • 1 cup bottled or canned tomato sauce
  • 1 can (19 oz) pinto or kidney beans, rinsed and drained, or 2 cups cooked beans
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • salt and black pepper to taste

Instructions

  1. Preheat the over to 425 degrees.  Prick the potatoes in two or three places with a skewer or small knife.  Place the potatoes directly on the over rack and bake until soft in the center when pierced, 1 to 1 1/4 hours.
  2. Meanwhile, in a large, preferably nonstick skillet, cook the pork over medium heat with the onion, green pepper, and garlic, stirring to break the meat into smaller pieces, until the pork is no longer pink and the vegetables are softened, about 10 minutes.  Add the chili powder, cumin, and cayenne and cook, stirring, for 1 minute.  Add heat, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, until the sauce reduces and thickens slightly and the flavors blend.  If the sauce is too thick, add up to 1/2 cup water as it cooks.  Season with salt and pepper to taste.
  3. Make deep crisscross cuts in the top of each potato and gently squeeze to expose the flesh and make a cavity for the sauce.  Spoon the sauce into and over each potato and serve.

Comments

Vegetarian (no pork) option shown.

Some of the usual baked potato garnishes would give it a bit more body... butter, cheese, sour cream, bacon... (but I guess the pork might do that as well).

Thursday, December 05, 2013

Turkish Red Lentils and Rice


From AMA Family Health Cookbook p.302

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, sliced
  • 2 garlic cloves, chopped
  • 1.5 tablespoons sweet paprika (such as Hungarian paprika)
  • 1/4 teaspoon cayenne pepper
  • 5 cups chicken or vegetable broth
  • 1.5 cups red lentils
  • 1 cup chopped tomatoes
  • 1.5 tablespoons tomato paste
  • 3/4 teaspoon salt
  • 1.5 cups white rice
  • 2 tablespoons chopped fresh mint
  • 1 cup nonfat plain yogurt
  • 1 lemon, cut into wedges

Instructions

  1. Heat the oil in a large saucepan or Dutch oven.  Add the onion, carrot and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften and brown, about 6 minutes.  Add the garlic, paprika, and cayenne and cook, stirring, for 1 minute.
  2. Stir in the broth and add the lentils, tomatoes, and tomato paste.  Bring to a boil, reduce to medium-low and simmer, partially covered, until the lentils are very tender and almost completely dissolved, about 30 minutes.  Adjust the liquid if necessary, adding more if needed to achieve the consistency of a very thick soup.
  3. Meanwhile, in a medium-large saucepan, bring 3 cups of water to a boil.  Add 3/4 teaspoon salt and the rice.  Return to a boil, reduce the heat to very low, and cook, covered, until the rice is tender, about 20 minutes.
  4. Season the lentils with salt to taste.  To serve, spoon the lentils over the rice and sprinkle with the mint.  Serve the yogurt and lemon wedges in bowls for garnishing.

Comments

The garnishes (lemon, mint, yogurt) really make this dish kick.